Acorn Squash with Shiitake Mushrooms and Goat Cheese

This delicious fall recipe comes from my friend Chef Mark Allison who is the former Dean of Culinary Arts at Johnson & Wales University.  It packs some well needed vitamins and minerals needed for good immunity such as vitamins A, C, B6, copper, and fiber. Acorn squash has vivid orange flesh due to its amazing concentration of over 12 different carotenoids such as beta-carotene, alpha-carotene, and other carotenoids that can be converted into active forms of vitamin A (retinoids).  

Ingredients:
2 acorn squash, halved lengthwise, seeds removed 
4 tablespoons avocado oil
sea salt
freshly ground black pepper
1 shallot, peeled and chopped
1 clove garlic, peeled and minced
3 cups shiitake mushrooms, roughly chopped
3 cups baby spinach
2 teaspoons chopped oregano
1 ⁄ 2 cup goat cheese, crumbled

Directions: 

1. Preheat oven to 425’F

2. Take a parchment-lined sheet pan and place the squash cut side up. Brush the flesh with 1 tablespoon of oil and season with salt and pepper. Turn each squash over so the cut side is now on the parchment paper then pop into the oven for 20 minutes. 

3. While the squash is cooking, take a large frying pan and place on the stove over medium heat. Add 2 tablespoons of oil, followed by the shallots, garlic, and mushrooms. Cook stirring occasionally until tender about 5 to 6 minutes. Then stir in the spinach and oregano and cook until the spinach has wilted, about 2 to 3 minutes. Taste and season with salt and pepper if needed. 

4. Remove the squash from the oven. Carefully turn each squash over and equally divide the mushroom mixture between each squash, sprinkle over the goat cheese, then return the squash back to the oven and cook for another 10 to 12 minutes until the squash is fork-tender and the goat cheese has browned. 

Lemon Ginger Tea

Ginger is probably one of the top 10 most powerful therapeutic spices. It’s used extensively in Ayurveda for its digestive benefits, anti-inflammatory properties, and anti-inflammatory effects. I give this ginger tea to my kids any time they are feeling under the weather or their tummies are “off.” This tea is helpful to fight against common kids’ viruses like RSV, and some studies show ginger may also help combat bacterial infections. Ginger is also effective for treating nausea from any etiology—seasickness, chemotherapy, morning sickness during pregnancy, or postoperative nausea. Even if you don’t have an ailment, this tea is simply delicious and will warm your tummy with “happy.”

Ingredients:

2 c filtered water

1 tbsp fresh gingerroot, skin removed and roughly chopped

1 ⁄ 2 lemon, juiced

1 ⁄ 4 tsp lemon zest (from an organic lemon)

1 ⁄ 2 tsp raw Manuka honey, or local raw honey

Directions:

1. In a small covered saucepan, add water and chopped ginger. Over medium-high heat bring to a boil. Once water boils, turn off heat and let mixture steep, covered, for 10–15 minutes.

2. Pour ginger water into mug through a hand strainer. Squeeze lemon juice and zest into ginger water. Sweeten with 1 ⁄ 2–1 tsp honey as desired. Make sure the water temperature is below 100 degrees Fahrenheit. If the water is to hot, it will kill the antimicrobial properties of the honey.

3. Grab a blanket, snuggle, and sip this soothing beverage.

Variations:

You can add any herbal tea to the water as it steeps with ginger. I occasionally will add chamomile, dandelion root, or lemon balm tea to the mixture. You can also add healing spices like turmeric or cinnamon for an added health boost.

Ayurvedic Immunity Spice Mix

This healing spice blend comes from the book The Answer to Cancer by Dr Hari Sharma who is a physician and Ayurveda practitioner at Ohio State University Integrative Medicine. I’ve been making this spice mix for years to strengthen my family’s immunity to colds, flu, and all kinds of other imbalances. If you take this combination of spices regularly with each main meal of the day, you’ll boost your immune system and enhance your digestion. Each spice contained in this powerful immunity blend has been well studied for its anti-viral, anti-microbial, and anti-bacterial potential as well as its anti-inflammatory properties.  

Ingredients:

6 parts turmeric

3 parts ground cumin

3 parts ground coriander

6 parts group fennel

1 part powdered dry ginger

1 part ground black pepper

1/4 part ground cinnamon

Directions:

1. Mix the spices together well. (Store them in an airtight container in a cool place away from direct sunlight.)

2. Heat one teaspoon of the spice mixture in one tablespoon of ghee, using medium to medium-high heat, until the mixture releases an aroma. Remove from the heat immediately so it won’t burn.

3. Put this spiced ghee on vegetables, soups, cooked grains, beans, meats or any other foods.